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Yields:
10 serving(s)
Prep Time:
15 mins
Total Time:
7 hrs
Toasty, buttery pecans turn a classic cheesecake into an even more decadent and rich dessert. Butter pecan brings us comfort, and the flavors go so well into a cheesecake. Our traditional graham cracker crust gets a little boost with more pecans to make it even better. It’s perfect as is, but topped off with whipped cream and even more pecans makes it the best slice of cheesecake you'll ever try.
Have you tried this yet? Let us know how it went in the comments below!
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Ingredients
Crust
- 9
sheets (140 g.) graham crackers
- 1 cup
(120 g.) pecans
- 1/4 cup
(50 g.) granulated sugar
- 1/4 tsp.
kosher salt
- 6 Tbsp.
unsalted butter, melted
Filling & Assembly
- 4 Tbsp.
(1/2 stick) unsalted butter
- 1 cup
(120 g.) pecans, roughly chopped, plus more for serving
- 4
(8-oz.) blocks cream cheese, softened
- 1 cup
(200 g.) granulated sugar
- 4
large eggs
- 1/4 cup
(60 g.) sour cream
- 2 tsp.
pure vanilla extract
Whipped cream and caramel, for serving
Directions
Crust
- Step 1Preheat oven to 325°. Wrap bottom of a 8" or 9" springform pan in foil.
- Step 2In a food processor, pulse crackers and pecans until fine crumbs form. Transfer to a medium bowl. Add granulated sugar and salt and stir to combine. Pour in butter and stir until mixture looks like wet sand and holds together when pressed with your fingertips. Press cracker mixture into bottom and up sides of prepared pan in an even layer.
- Step 3Bake crust until lightly golden, 15 to 18 minutes. Let cool.
Filling & Assembly
- Step 1In a medium skillet over medium heat, melt butter. Add pecans and cook, stirring often, until pecans are lightly toasted and butter is golden and smells nutty, 4 to 5 minutes. Let cool.
- Step 2In a large bowl, using an electric mixer on medium-high speed, beat cream cheese and granulated sugar until smooth. Add eggs, one at a time, beating well after each addition. Scrape down sides of bowl. Add sour cream and vanilla and beat until incorporated. Add toasted pecans, scraping all butter from pan into batter, and beat until just combined.
- Step 3Pour batter into crust; smooth top. Place springform pan in a roasting pan. Place roasting pan in oven. Carefully pour in enough boiling water to come about 2" up the sides of springform pan.
- Step 4Bake cheesecake until center only slightly jiggles, 60 to 70 minutes. Turn off oven, prop door open, and let cheesecake cool in oven 1 hour.
- Step 5Remove foil from outside of pan. Refrigerate until chilled, at least 4 hours or up to overnight.
- Step 6Top with whipped cream, caramel, and more pecans.
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